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“This is another authentic recipe from the former East Germany. Dresden is world
known for this wonderful Stollen, served only during December and the Christmas
time. It is served in slices as a dry cake in the afternoon with coffee. Do NOT
substitute any ingredients and make it more than 1 week in advance, as it needs
to sit, tightly wrapped in plastic foil, to moisten. No eggs should be used in
Stollen, as they will dry it out. Cooking time includes rising and resting time.
Please read the instructions carefully, as this recipe is for bakers, who are
experienced and knowledgeable with yeast doughs.”

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